Think of mirepoix as a magical equation: 2 parts onions + 1 part carrots + 1 part celery = an aromatic flavor powerhouse that’s greater than the sum of its parts. Mirepoix is the essential flavor foundation for classic Western stocks, broths and sauces. It lends a certain je ne sais quoi characteristic — a delicate balance of savory, grassy, and slightly sweet flavors — that complements other elements of the completed dish without being obvious or overwhelming. Mirepoix doesn’t have to be beautiful; most of the time it will be strained out of the stock, cooked down to melting softness, or pureed into a sauce.
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